Japanese Chemist Dr. Kikunae Ikeda is credited with discovering MSG — one of the eight ingredients Lohman explores in her book. Peter Van Hyning
Thanks to the salt, at National Public Radio (USA) for this story, How Just 8 Flavors Have Defined American Cuisine, by Alan Yu, which also serves as a review for this book about the history of food in a country not thought to have its own cuisine:
Sarah Lohman has made everything from colonial-era cocktails to cakes with black pepper to stewed moose face. She is a historical gastronomist, which means she re-creates historical recipes to connect with the past.
That moose-face recipe dates back to the 19th century, and it wasn’t easy. She recalls spending hours trying to butcher the moose from Alaska in her kitchen in Queens, New York. She tried scalding the face in hot water to remove the fur, but it didn’t quite work and her apartment stunk of wet moose.
But “at the end of the day, people showed up and ate it, someone actually liked it, and then we ordered a pizza,” she says. Continue reading
Organikos 